Pure Sprouts toast with Calvados Brie, apple and thyme
For 1 loaf of bread
- 500 g Mix for Pure Sprouts
- 310 ml water (room temperature)
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
For the topping
- 120 g Brie with Calvados
- 1/2 apple
- Fresh thyme
- A splash of oil
- Salt and pepper
Make the bread
Knead Mix and water for 20 minutes by hand or 10 minutes in a bread maker until you have a smooth dough.
Cover with a tea towel. Allow to rise at room temperature for 40 minutes.
Press flat and knead again for 1 to 2 minutes. Shape your dough into a loaf of bread. Place in a greased baking tin or on a greased baking tray.
Cover and allow to rise at room temperature for 40 minutes until the dough has doubled in size.
Bake the bread for 30 to 35 minutes in a preheated oven at 220°C.
Allow to cool and then slice.
Top 2 pieces of toast
Toast 2 slices of bread in a toaster or grill them for about 5 minutes in an oven at 220°C on the grill setting.
Cut the Calvados Brie into slices, cut half of the apple into thin quarters, and remove the thyme from the twigs.
Place slives of Calvados Brie and apple slices on your toast and garnish with lots of thyme.
Drizzle the whole with a splash of oil and season with salt and pepper to taste.1